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How much time an egg should be boiled without harming the proteins and other nutrients?
The proteins and nutrients in an egg cannot be "harmed". Cooking an egg so that the albumin (the egg white) turns white is caused by the proteins denaturing and changing shape due to the heat. There's absolutely no evidence that this denatured protein has any different effect on the human body than the raw egg white. Boiling an egg will not appreciably affect its nutritional content. More of concern should be that the egg is cooked thoroughly to destroy foodborne pathogens such as E. Coli and Salmonella. Contracting food poisoning from uncooked foods is a far greater danger than any postulated "loss of nutrients" from boiling an egg too long!
What else can I help you with?
Do steamed foods have more nutrients than boiled foods?
yes, because many of the nutrients in boiled foods are lost, they breakdown.
Are the nutrients of beetroot lost when it is boiled?
Vegitables do lose some nutrients when cooked, but are still healthy.
How much time a egg should be boiled without harming the protein and other nutrients?
You can't "harm" the protein or nutrients in an egg. Cooking the egg enough so that the egg white turns white causes the albumin protein to denature, or rearrange, because of the heat. The nutritional properties are not affected. You should be more concerned that your egg is cooked thoroughly enough to kill any food borne pathogens such as Salmonella and E. Coli.
Can you freeze a boiled ham joint without slicing it first?
Yes, it is safe to freeze a boiled ham joint without slicing it first.
What is pH level of boiled milk?
The pH level of boiled milk typically ranges from 6.6 to 6.8. Heating milk can cause some proteins to denature, which may lead to a slight decrease in pH.
How can I best prepare boiled potatoes with skin to retain their nutrients and flavor?
To best prepare boiled potatoes with skin to retain their nutrients and flavor, wash the potatoes thoroughly, leaving the skin on. Boil them in a pot of water until they are tender but not overcooked. Avoid peeling the skin before boiling as it helps to retain nutrients. Season with salt and herbs after boiling for added flavor.
What are the effects of boiling Protein?
On boiling, most of the proteins coagulate at temperatures above 70°C. An example is the boiled egg.
What causes the watery egg white in boiled eggs?
The watery egg white in boiled eggs is caused by the proteins in the egg white denaturing and coagulating when exposed to heat, which leads to the release of water from the protein structure.
Why do they boil the proteins in western blot test?
Proteins are boiled to denature the proteins. Proteins are made of polypeptide chains, and are tightly folded into a three-dimensional shape within your cells. For a western blot, the protein must be denatured out of its folded shape so that it is only a long polypeptide chain.
Does shape matter when you place a boiled egg in fresh water?
No, even without the shell, a boiled egg will still retain its egg-shape.
What nutrient is most likely to leach from vegetables that are boiled in water?
Water-soluble nutrients like vitamin C and B vitamins are most likely to leach from vegetables when boiled in water. To minimize nutrient loss, using minimal cooking time and consuming the cooking liquid can help retain nutrients.
How many calories in one boiled egg without yolk?
17 calories
